This standard specifies the general requirements for the migration test of various food contact materials and their products.
2 Terminologies and Definitions
2.1 Migration test
The test carried out for the purpose of determining the migration volume of components of food contact materials and their products to the food or food simulants in contact with them under specified conditions.
2.2 Food simulants
The test medium having the typical generality of certain type of food and capable of reflecting the migration of components of food contact materials and their products to the foods in contact with them most closely to the reality, for the purpose of simulating foods to be subjected to migration test.
2.3 Screening test
The test method of estimating specific migration volume by determining total migration volume or residues and estimating total migration volume by determining residues for the purpose of verifying whether the specific or total migration volume of a certain kind or type of substance in food contact materials and their products meet the relevant requirements.
2.4 Chemical solvents substitution test and extraction amount
To verify the migration volume of a certain food contact material and its products, the test carried out under specified conditions by using the chemical solvents which have scientific basis and are more than the specified food simulants as shown in determination result to substitute oil and fat food simulants, which is the chemical solvents substitution test or extraction test and the determination result is extraction amount.
2.5 Reusable food contact materials and their products
The food contact materials and their products that have been used or to be used for many times and are in contact with foods repeatedly.
3 Basic Requirements
1 Scope 2 Terminologies and Definitions 3 Basic Requirements 4 Selection of Food Simulants 5 Selection of Migration Test Condition 6 Screening Test and Chemical Solvents Substitution Test 7 Calibration of Results Appendix A Selection of Foods Category and Foods Simulants
1 Scope
This standard specifies the general requirements for the migration test of various food contact materials and their products.
2 Terminologies and Definitions
2.1 Migration test
The test carried out for the purpose of determining the migration volume of components of food contact materials and their products to the food or food simulants in contact with them under specified conditions.
2.2 Food simulants
The test medium having the typical generality of certain type of food and capable of reflecting the migration of components of food contact materials and their products to the foods in contact with them most closely to the reality, for the purpose of simulating foods to be subjected to migration test.
2.3 Screening test
The test method of estimating specific migration volume by determining total migration volume or residues and estimating total migration volume by determining residues for the purpose of verifying whether the specific or total migration volume of a certain kind or type of substance in food contact materials and their products meet the relevant requirements.
2.4 Chemical solvents substitution test and extraction amount
To verify the migration volume of a certain food contact material and its products, the test carried out under specified conditions by using the chemical solvents which have scientific basis and are more than the specified food simulants as shown in determination result to substitute oil and fat food simulants, which is the chemical solvents substitution test or extraction test and the determination result is extraction amount.
2.5 Reusable food contact materials and their products
The food contact materials and their products that have been used or to be used for many times and are in contact with foods repeatedly.
3 Basic Requirements
Contents of GB 31604.1-2015
1 Scope
2 Terminologies and Definitions
3 Basic Requirements
4 Selection of Food Simulants
5 Selection of Migration Test Condition
6 Screening Test and Chemical Solvents Substitution Test
7 Calibration of Results
Appendix A Selection of Foods Category and Foods Simulants
